Inspection Report

Business Name
MCDONALDS

Business Address
9955 S PRIEST DR TEMPE AZ 85284

Permit Number
FD2404905

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
6/30/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: Observed closed boxes of raw shell eggs stored on the rack above ready-to-eat (RTE) foods such as containers of cut lettuce, pickles, and wrapped burritos in the walk-in cooler. PIC moved the raw shell eggs to the bottom of the rack, below the RTE foods. Discussed proper food storage to prevent cross-contamination. Food storage is based on cooking temperatures. Ready to eat foods should be above and separated from other foods that require cooking such as raw proteins. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed dairy-based vanilla shake mix, mocha frappe mix, bottled milk/chocolate milk, sliced tomatoes, cut lettuce, raw beef patties, rolled burritos, burrito mix, etc. cold holding in the walk-in cooler with internal temperatures of 47-48F. According to PIC, the delivery was received the evening prior to the inspection (41F or less receiving temp) and the last temperature of food taken was taken the evening prior. PIC discarded all food that was not received the evening prior and opened the walk-in freezer door to rapidly cool to 41F or less, see embargo form for discarded foods and violation #33. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: Observed two spray bottles of a disinfectant hanging from a wire rack with various packaged food items on the rack, near the drive through window and boxes of gloves stored below chemicals on the rack across from the walk-in cooler. Person in charge moved both bottles of chemicals to the proper chemical storage rack and moved the food gloves above the chemicals. Discussed storing chemicals in a place away from food, equipment, utensils etc. to avoid contamination of food and food contact surfaces. Toxic substances shall be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed the walk-in cooler with an ambient air temperature of 45.2F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 47-48F, see violation #22. PIC opened the attached freezer door to ensure that 41F or less is maintained while awaiting repair. Discussed not using the walk-in to hold TCS foods if it is not maintaining 41F or less. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 24 hours. Corrective Action: Correct prior to re-inspection.

Comments/Details

Calibrated thermometer. Discussed cooling methods and the work order for the toilet in the women's restroom. Items from the OC inspection have been corrected; continue to label the water lines feeding any equipment for tracing purpose. Re-inspection 24 hours for walk-in cooler.
No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.